Longjing Shrimp is a typical famous dish in Hangzhou. It selects fresh shrimps from local rivers and cooked with Longjing Tea. Longjing Shrimp is famous for being cooked with the best Longjing Tea that are produced in the hills nearby Xihu (West Lake) city.
In Qing Dynasty, people used to cook the dishes with other high-quality new tea in Anhui Province, thereafter people in Hangzhou cooked the fresh shrimp with Longjing tea, and gave it a name “Longjing Shrimp”.
Longjing (Dragon Well) is a famous variety of green tea from Hangzhou in the Zhejiang province in China. Renowned for its high quality and intensely fragrant body, Longjing tea is well regarded as one of the most famous teas produced in China. Longjing tea possesses four qualities that set it above other teas: emerald green colour, aromatic flavour, overall appearance, and crisp and refreshing taste.
- 1/2 lb raw, peeled & frozen baby shrimp
- 1 tablespoon Shaoxing wine
- 1/8 teaspoon salt or to taste
- 2 teaspoons oil
- 1 heaped tablespoon Longjing tea leaves
- 1/4 cup hot water
- Some chopped scallion
- 1 tablespoon egg white
- 1 teaspoon corn starch
1. Defrost the frozen shrimp, rinse well, and pat dry with paper towels. Add corn starch and egg white to the shrimp and marinate for 15 minutes.
2. Prepare the tea in a small tea pot by adding 1/4 cup hot water to the tea leaves. Set aside for 5 minutes and then filter the tea and set aside for the stir-fry.
3. Heat up 1 teaspoon cooking oil in a wok and toss in the shrimp. Do a few quick stir until the shrimp is 50% cooked, dish out and set aside. Wash the wok and heat it up again with the remaining 1 teaspoon cooking oil.
4. Add the shrimp back into the wok, and quickly follow by the tea, Shaoxing wine, salt, and chopped scallion. Do a quick stir over high heat until the shrimp is cooked, dish out and serve immediately.
虾 shrimp n.
茶 tea n.
龙 井 Longjing n.
xiān lǜ sè
鲜 绿 色 Emerald green colour n.
xiāng wèi nóng yù
香 味 浓 郁 Aromatic flavor n.